In a large bowl, combine butter and cream cheese. Beat with an electric mixer on medium to high speed for 30 seconds.

Add powdered sugar, Ghirardelli Unsweetened Cocoa, cinnamon, salt, and, if desired, ground ancho chile pepper. Beat until combined, scraping bowl occasionally. Beat in egg until combined. Beat in as much of the flour as you can with the mixer. Stir in any remaining flour with a spatula or wooden spoon.

Divide dough in half. Cover and chill about 2 hours or until dough is easy to handle.

For filling, in a small bowl, combine the 1/2 cup Ghirardelli 60% Cacao Bittersweet Chocolate Baking Chips and the 1/4 cup coconut.

Preheat oven to 375°F. Line two baking sheets with parchment paper or foil; set aside.

On a lightly floured surface, roll half of the dough at a time until about 1/8-inch thick.**

Using a 3-inch fluted or plain round cookie cutter, cut out dough. Place circles on the prepared baking sheets. Place a heaping teaspoon of the filling in center of each circle.